Dinner Omelet

Dinner Omelet
4 eggs
1/4 cup milk
1/8 tsp salt
pepper to taste
1 tbs butter
1/2 cup coarsely chopped mushrooms
1/2 cup chopped tomato
3 tbs minced green onion
1/2 cup shredded Havarti cheese
Combine eggs, milk, salt and pepper in a small bowl and beat well to mix. Place large nonstick skillet over medium high heat and melt butter in it. Pour egg mixture into the skillet. Reduce heat to low and cook eggs, pulling eggs to center of pan as they cook with a rubber spatula and gently lifting cooked portion to mix. Cook until eggs are set but top is still shiny. Sprinkle the vegetables and cheese over. Fold omelet in half using the rubber spatula, cover, and let cook 1 minute longer to melt cheese. 2 servings
note: don’t have mushrooms, tomatoes, green onion, or Havarti (love that cheese)? no problem! be creative and use what you have on hand! serve it with heated salsa on the side!